THAI PINEAPPLE FRIED RICE
For an interesting presentation, serve
QUICK TIP in a hollowed-out pineapple half.
From Vegan Asian: A Cookbook by Jeeca Uy ($21.99, Page Street
Publishing Co., 2021)
3 c cooked and cooled
rice, leftover is best
14 oz extra-firm tofu
2 tsp chili powder, or 1
bird's eye chili, sliced
(optional)
4 tsp ground white
pepper, or to taste
3 Tbsp neutral oil
2 tsp salt, divided,
plus more to taste if
needed
1 c fresh or canned
pineapple chunks,
sliced into 2-inch
40 min
prep time
1 small onion, diced
cubes
½ c seeded and diced
red bell pepper
½ c roasted cashews
serves 3
½ c chopped scallions,
plus more for
garnishing
2 c seeded and diced
2 Tbsp low-sodium soy
sauce
2 tsp coconut sugar*,
or to taste
tomato
2 tsp curry powder
1. Place cooked rice in a large bowl and carefully break
apart with a spoon to separate grains. Set aside. If using
freshly cooked rice, leave rice to cool in front of a fan for 10
minutes for the moisture to evaporate.
2. Press tofu for at least 10 minutes to drain any excess
liquid**, Afterward, slice into 2-inch cubes.
3. Heat a large skillet or wok over medium-high heat. Add
oil. Once hot, add tofu cubes. Sprinkle 4 teaspoon of salt
over tofu and then give it a good mix. Pan-fry tofu cubes,
flipping them about every 2 minutes, until golden brown
and crisp on all sides, about 10 minutes total. Move tofu
to side of pan. Add onion and bell pepper. Sauté for 2
minutes, or until bell pepper is tender. Add rice and then
season with soy:
chili powder or fresh chili. Mix well and then season with
coconut sugar, curry powder, and
remaining 4 teaspoon of salt and the white pepper.
4. Add pineapple and increase heat to high. Give mixture a
good stir and cook for 2 to 3 minutes, stirring occasionally
to prevent rice from sticking to bottom of pan. Add
cashews, scallions, and tomato. Mix well and cook for 2
more minutes. Adjust seasoning according to desired taste,
as needed. Turn off heat and then serve rice in bowls or
pineapple bowls. Garnish rice with more chopped scallions,
if desired. Enjoy while hot!
*If you can't find coconut sugar, substitute brown sugar.
**To drain tofu of its excess liquid, wrap the whole
block in a paper towel or clean kitchen towel. Place on
a plate or any flat surface. Stack two chopping boards
or any weighted flat item, such as a plate, on top of the
tofu to squeeze out its excess liquid. Leave the boards
for approximately 10 minutes. After pressing the tofu, it
should lose significant amounts of its water that will be
absorbed by the towel.
Per serving: 591 Calories, 21 g Protein, 71 g Carbohydrates, 14 g Total sugars (3 g Added
sugars), 6 g Fiber, 27 g Total fat (4 g sat), 770 mg Sodium, ***** Vitamin C, Folate,
Phosphorus, **** Vitamin B1 (thiamine), B6, K, *** Calcium, Iron, Magnesium, **
Vitamin B3 (niacin), E, Zinc, * Vitamin B2 (riboflavin), Potassium
JANUARY 2022 13
